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Recipes
moist dark gingerbread
By sanmo_babe
Preheat oven to 350°. Spray an 8-inch square pan with nonstick cooking spray (or line with parchment or foil)
- 1- 1/4 cups whole wheat pastry flour (or all-purpose flour)
- 1- 1/2 teaspoons ground ginger
- 1- 1/4 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/2 cup lowfat buttermilk
- 1/2 cup molasses (dark Molasses, such as Grandma’s Brand)
- 1/3 cup unsalted butter, melted
- 1 large egg, lightly beaten
- Optional: powdered sugar for sprinkling
miso salmon with cilantro salsa
By sanmo_babe
In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar, and 1/3 cup water
- 1 cup white miso
- 1/3 cup rice vinegar
- 1/2 cup light brown sugar, packed, plus one 1 teaspoon
- 4 skinless salmon fillets, (6 to 8 ounces each)
- 1 cup packed cilantro leaves, chopped
- 1/4 cup fresh lime juice, (2 to 3 limes)
- 1 shallot, roughly chopped
- 1 (1/4 ounce) red Thai chili, roughly chopped
- 1 garlic clove
- 1 2-inch piece fresh ginger, peeled and grated (1 tablespoon)
- 2 tablespoons flaxseed oil
ginger cookies
By sanmo_babe
store well in a covered tin for up to one week
- 1 1/4 c pecans
- 3/4 c + 2 T unsalted butter, at room temp
- 1 1/4 c sugar, plus sugar for sprinkling
- 1 extra large egg
- 1/2 c dark molasses
- 2 1/2 c AP flour
- 2 1/2 tsp baking soda
- 1 1/2 T ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1/4 c minced crystallized ginger
power protein smoothie
By sanmo_babe
In a blender, combine berries, tofu, pomegranate juice, 2 tablespoons honey, flaxseed, and ginger
- 2 cups mixed berries, (fresh or frozen)
- 1 cup silken tofu
- 1/4 cup pomegranate juice
- 2 to 3 tablespoons honey
- 2 tablespoons ground flaxseed
- 1 teaspoon finely grated peeled ginger
pressure cooker chili
By sanmo_babe
Place the meat in a large mixing bowl and toss with the peanut oil and salt
- 3 pounds stew meat (beef, pork, and/or lamb)
- 2 teaspoons peanut oil
- 1 1/2 teaspoons kosher salt
- 1 (12-ounce) bottle of beer, preferably a medium ale
- 1 (16-ounce) container salsa
- 30 tortilla chips
- 2 chipotle peppers canned in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
soba and tofu in ginger broth
By sanmo_babe
In a medium saucepan, combine scallion whites, ginger, garlic, and 8 cups water; bring to a boil
- 1 bunch scallions (6 scallions), whites and greens separated, greens cut into 2-inch lengths and thinly sliced lengthwise
- 1 ounce ginger, peeled and sliced
- 2 garlic cloves, smashed
- Canola oil, for grill pan
- 1 package (14 ounces) extra-firm tofu, drained and pressed
- Coarse salt and freshly ground pepper
- 2 teaspoons reduced-sodium soy sauce, plus more for seasoning
- 6 ounces soba noodles
- 1 head baby bok choy (4 ounces), trimmed, thinly sliced on bias
- 4 ounces snow peas, trimmed, halved on the bias
- 1 red serrano chile, thinly sliced crosswise
- 1 teaspoon black sesame seeds, for garnish
avocado fries
By sanmo_babe
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in
- Canola oil for frying
- 1/4 cup flour
- 1 tsp kosher salt
- 2 large eggs, beaten to blend
- 1 1/4 cups panko (Japanese bread crumbs)
- 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
- Grated parmesan for serving (optional)
spring barley risotto
By sanmo_babe
In a large saucepan, heat oil over medium
- 2 tablespoons olive oil
- 1 cup pearled barley
- 2 leeks, white and light-green parts only, thinly sliced
- 1/2 cup dry white wine or water
- Coarse salt and freshly ground pepper
- 14 1/2 ounces vegetable broth
- 1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
- 1 box (10 ounces) frozen peas, defrosted
- 1/2 cup fresh grated Parmesan
- 1/4 cup thinly sliced mint leaves, plus small leaves for garnish
herb pesto barley soup
By sanmo_babe
In a 5-quart Dutch oven or large pot, heat 2 tablespoons oil over medium-high
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 6 garlic cloves, minced
- Coarse salt and ground pepper
- 1 cup pearled barley
- 1 can (15 1/2 ounces) cannellini beans, rinsed and drained
- 1 can (15 1/2 ounces) chickpeas, rinsed and drained
- 3 cups flat-leaf parsley leaves (from a large bunch)
- 1 cup fresh dill, coarsely chopped
- 1 cup fresh mint leaves, coarsely chopped
- 2 tablespoons red-wine vinegar
- 1/4 cup plain 2 percent Greek yogurt
cuban sandwich
By sanmo_babe
Begin by braising the pork shoulder
- 1 pound boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled and gently smashed with the side of your knife
- 1/4 teaspoon dried red chili flakes
- 1 medium onion, sliced
- 1 cup fresh orange juice
- 1 lime, juiced
- 1 cup low-sodium chicken broth
- 2 bay leaves
- 1 long Cuban bread roll
- 3 tablespoons Dijon mustard
- 8 thin slices Swiss cheese
- 1 cup bread and butter pickles
- 8 thin slices deli ham
- Kosher salt and freshly ground black pepper
- Olive oil